I enjoy cooking in the cooler months. With the temperatures slowly dropping here, I have been using the oven and slow cooker a lot more.
I have also been going through the new Betty Crocker cookbook and have been tackling a bunch of their easy recipes for the slow cooker. The thing I like the most about slow cookers is how the meals taste like they’ve been cooking for days. The flavours are already mixed perfectly and it always tastes as though you spent all day trying to cook it just right.
I also love the ease of preparing slow cooker meals. Most of the time, you just add all of the ingredients together and cook. These meals usually leave left overs which is wonderful, because I hate cooking every single day.
Our family favorites include Dad’s Famous Chili, Roasts, French Onion Soup and my own Slow Cooker Beef Stew recipe.
Slow Cooker Beef Stew
2 pounds beef stew meat, cut into 1 inch cubes
1/3 cup all-purpose flour
1/2 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 teaspoons paprika
1 pinch cayenne pepper
1 pinch parsley
1/2 teaspoon dill
1 teaspoon Worcestershire sauce
1 onion, chopped
2 tins beef broth
3 potatoes, diced
1 1/2 cups sliced carrots (depending on how much you like carrots)
1 stalk celery, chopped
1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
2. Stir in the garlic, paprika, cayenne, parsley, dill, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
3. Cover, and cook on Low setting for 9 hours, or on High setting for 5 1/2 hours.
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.